Rolled-up chicken, Chicken pasta, Mexican rice

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Sometimes we just need a small recipe. These recipes are for two people. If you have four or more, just double or triple the amounts.
 Rolled-up chicken
1/3 C water
2 TBS Italian roasted red pepper dressing, divided
2 C tightly packed chopped fresh spinach
2/3 C stuffing mix for chicken in the canister
1 TBS coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts, pounded to 1/4-inch thickness
1/4 C shredded mozzarella cheese
Heat oven to 350 degrees. Bring water and 1 TBS dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing. Bake 35 min. or until chicken is done. Top with cheese; bake 5 min. or until melted.
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Chicken pasta
1 C rotini pasta, uncooked
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 C thin green pepper strips
1/4 C chopped onions
1 C red pasta sauce
1/4 C shredded mozzarella cheese
Cook pasta as directed on package, omitting salt. Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring occasionally. Add vegetables; cook 3 to 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Drain pasta. Add to chicken mixture with pasta sauce; stir. Cook 5 min. or until heated through, stirring occasionally. Top with cheese; cover. Remove from heat. Let stand 2 to 3 min. or until cheese is melted.
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Mexican rice
2 bags brown rice, jasmine rice or white rice
1 tsp. vegetable oil
2 cloves garlic, chopped
1/2 C onion, chopped
1/4 C red bell pepper, chopped
1/4 C green bell pepper, chopped
1 small jalapeño pepper, seeded and chopped, optional
1 tsp. ground cumin
1 can (8 oz.) tomato sauce
1 chicken flavored bouillon cube
1/4 cup fresh cilantro leaves, chopped
lime wedges, for garnish
Prepare rice according to package directions, cooking only 8 minutes. Heat vegetable oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in onion, bell peppers, jalapeño, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through. Serve topped with cilantro and garnish with lime wedges.
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Thought – You never look good trying to make someone else look bad.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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